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    List of Ingredients According To The Given Recipe

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    Elrose Jean Alloso Tocao
    The document provides details on ingredients and preparation for various appetizers including canapés, cocktail appetizers, relishes, and miscellaneous hors d'oeuvres. Canapés consist of a base like bread or crackers topped with a spread like flavored butter or cream cheese and garnished with items like vegetables, meats, fish or cheese. Cocktail appetizers are small seafood or fruit items served chilled with a sauce. Relishes include raw vegetables served with dips or pickled vegetables. Miscellaneous appetizers cover a variety of small hot or cold foods like antipasto, bruschetta, tapas, caviar, and amuse bouche.

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    © All Rights Reserved
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    List of Ingredients According To The Given Recipe

    Uploaded by

    Elrose Jean Alloso Tocao
    256 views4 pages
    The document provides details on ingredients and preparation for various appetizers including canapés, cocktail appetizers, relishes, and miscellaneous hors d'oeuvres. Canapés consist of a base like bread or crackers topped with a spread like flavored butter or cream cheese and garnished with items like vegetables, meats, fish or cheese. Cocktail appetizers are small seafood or fruit items served chilled with a sauce. Relishes include raw vegetables served with dips or pickled vegetables. Miscellaneous appetizers cover a variety of small hot or cold foods like antipasto, bruschetta, tapas, caviar, and amuse bouche.

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    LIST OF INGREDIENTS ACCORDING TO THE GIVEN RECIPE

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    The document provides details on ingredients and preparation for various appetizers including canapés, cocktail appetizers, relishes, and miscellaneous hors d'oeuvres. Canapés consist of a base like bread or crackers topped with a spread like flavored butter or cream cheese and garnished with items like vegetables, meats, fish or cheese. Cocktail appetizers are small seafood or fruit items served chilled with a sauce. Relishes include raw vegetables served with dips or pickled vegetables. Miscellaneous appetizers cover a variety of small hot or cold foods like antipasto, bruschetta, tapas, caviar, and amuse bouche.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    256 views4 pages

    List of Ingredients According To The Given Recipe

    Uploaded by

    Elrose Jean Alloso Tocao
    The document provides details on ingredients and preparation for various appetizers including canapés, cocktail appetizers, relishes, and miscellaneous hors d'oeuvres. Canapés consist of a base like bread or crackers topped with a spread like flavored butter or cream cheese and garnished with items like vegetables, meats, fish or cheese. Cocktail appetizers are small seafood or fruit items served chilled with a sauce. Relishes include raw vegetables served with dips or pickled vegetables. Miscellaneous appetizers cover a variety of small hot or cold foods like antipasto, bruschetta, tapas, caviar, and amuse bouche.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    LIST OF INGREDIENTS ACCORDING TO THE GIVEN RECIPE

    The following are examples of appetizers including the materials/ingredients on how to prepare them.

    Canapés – bite-size open faced sandwiches consist of tiny portions of food presented on bases of bread, toast, or pastry easily handled
    and eaten.

    Canapés Consists of Three Parts

    1. Base – holds the spread and garnish. Crackers and toasts are firmer and give a pleasing texture and crispness to the canapé.

    Suggestions for canapés bases are:

    Bread cutouts Toast cutouts Crackers

    Melba Toast Tiny unsweetened Tortilla Chips Cups Biscuits

    pastry shells

    Tiny biscuits Polenta cutouts Miniature pancakes

    2. Spread - placed on top of the base so the garnish sticks to it without falling off.

    Three types of spreads

    a.) Flavored butter – made from softened butters with flavorings.

    b) Flavored Cream Cheese-made from flavored butters, except cream cheese substituted for the butter.
    Mixture of cream and butter can be used.

    c) Meat or Fish salad spreads – made from finely chopped meat or fish that are spreadable. Seasons should be checked carefully to
    make the spread more stimulating to the appetite.
    3. Garnish – any food item or combination of items placed on top of the spread which usually gives color,
    design, and texture or flavor accent to the canapé.

    Food items used to decorate canapés

    a) Vegetables, pickles and relishes

    Radish slices Pickled onions Tomatoes Olives

    Chutney Parsley

    Pickles Asparagus tips

    Capers Cucumber slices Pimiento

    b) Fish

    Smoked oysters Smoked Salmon

    Shrimp Caviar

    Tuna flakes Sardines

    Lobster chunks or slices

    c) Meats

    Ham Salami

    Roast Beef Chicken or Turkey

    d) Cheese, hard cooked egg slices

    Cocktails

    Cocktail appetizers are made of seafood or fruit, usually with a tart or tangy sauce. These appetizers are always served chilled, often
    on a bed of crushed ice.

    Kinds of Cocktail Appetizers


    Relishes

    Relishes are raw or pickled vegetables cut into attractive shapes served as appetizer.

    Relishes include two categories:

    1. Raw vegetables with dips

    There are known as crudités (croo-dee-tays). Cru in French means “raw”. Common bite size, cut raw vegetables served with dips are:

    Celery Radishes

    Green and Red pepper Zucchini

    Cucumber Cauliflower

    Broccoli florets Broccoli Stems

    Cherry Tomatoes Carrots

    Scallions

    Dips – accompaniment to raw vegetables, and sometime potato chips and crackers. Any
    mixture of spreads can be used as dips. Proper consistency is important to any dip. It must not be
    so thick that it cannot be scooped up without breaking the cracker. It must be thick enough to stick
    to the items used as dippers. Thin or soften them by adding mayonnaise, cream or other
    appropriate liquid. Sauces and salad dressings can be used as dips.

    2. Pickled items. Includes variety of items like cucumber pickles, olives,


    watermelon pickles, pickled peppers, spiced beets, and other preserved fruits and
    vegetables.

    Miscellaneous hors d ‘oeuvres

    These are variety of food both hot and cold served as appetizers. The serving is smaller in unit size or portion size that can be eaten
    with forks from small plates or with fingers.

    1. Antipasto - Italian Appetizer. This includes the following:


    Cured meats – Salami, prosciutto, bologna, boiled ham

    Seafood items-Canned items

    like sardines, anchovies, and tuna

    Cheeses – provolone, mozzarella

    Hard cooked egg and stuffed eggs

    Relishes – raw vegetables

    Mushrooms and other vegetables

    1. Bruschetta - slice of Italian bread that is toasted, rubbed


    with brushed garlic, and drizzled with olive oil, served with
    toppings like canapés.

    2. Tapas - a small food item intended to be eaten with wine


    or other drinks usually in bars. They are served in a small
    portion intended to be eaten immediately.

    3. Caviar – salted roe, or eggs, of the sturgeon. Any


    product labeled caviar must come from sturgeon.
    Roe from any other fish must be labeled as such (white fish caviar)

    4. Amuse Bouche (ah-mews-boosh) – a tiny appetizer or


    hors d’ oeuvres offered to guest seated at their tables
    either before or after they have ordered from the menu. It is
    an opportunity to showcase an aspect of the chef’s cooking
    style and talent and to welcome the guest.

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